Spinach and Mushroom Quiche with Feta
A delightful twist on the classic quiche, this Spinach and Mushroom Quiche with Feta combines earthy mushrooms, fresh spinach, and tangy feta cheese for a satisfying brunch option. Perfect for vegetarians and packed with nutrients, this quiche is a must-try for a flavorful start to your day.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
1 tbsp olive oil
1 cup sliced mushrooms
2 cups fresh spinach leaves
4 large eggs
1 cup heavy cream
1/2 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese
1/4 tsp salt
1/4 tsp black pepper
1 pre-made 9-inch pie crust
Instructions
1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, add olive oil and sauté mushrooms until browned, about 5 minutes.
3. Add spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside.
4. In a large bowl, whisk together eggs, heavy cream, salt, and pepper.
5. Stir in crumbled feta and shredded mozzarella.
6. Arrange the spinach and mushroom mixture evenly on the bottom of the pie crust.
7. Pour the egg mixture over the vegetables.
8. Bake for 35-40 minutes or until the quiche is set and the top is golden brown.
9. Remove from oven and let cool for 10 minutes before slicing.
Storage
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat slices in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
